Impasto alla Canapa e Semi Kebab di Carciofo Feta di Mandorle Cetriolo Crema di Cipolla Rossa

**Impasto alla Canapa e Semi Kebab di Carciofo Feta di Mandorle Cetriolo Crema di Cipolla Rossa**

Impasto alla Canapa e Semi Kebab di Carciofo Feta di Mandorle Cetriolo Crema di Cipolla Rossa is an avant-garde plant-based dish originating from Satriano, Italy, where it is served at Mood V3 RS3. The dish was brought to prominence by the creator *Habemus Fame*, who documented it on ReTubeIt. It exemplifies the modern Italian tendency to reimagine street food through fine-dining techniques and local, sustainable ingredients.

The foundation is a hemp-seed dough (impasto alla canapa e semi), which provides a nutty, earthy base and a distinctive green-flecked appearance. The "kebab" is a deconstructed or rolled preparation featuring artichoke (carciofo) as the primary protein, often grilled or roasted to achieve a smoky depth. Almond feta (feta di mandorle) offers a creamy, tangy counterpoint, while fresh cucumber (cetriolo) adds a crisp, hydrating element. The dish is finished with a red onion cream (crema di cipolla rossa), which lends sweetness and a vibrant purple hue.

A great version of this dish balances the robust, slightly bitter hemp dough with the tender artichoke and the cooling cucumber. The almond feta must be silky and well-seasoned, and the red onion cream should be smooth, not cloying. Regional variations might incorporate local greens or a different seed blend into the dough, but the core interplay of textures—crisp, creamy, and chewy—remains essential. Mood V3 RS3’s execution, as highlighted by *Habemus Fame*, is considered a benchmark for this inventive, vegetable-forward kebab.